Happy ‘Local Foods Week’

• Healthy eating boosted

By Sara Conyers
Homer Farmers Market Vista Volunteer
It’s an exciting week of celebrating all foods local. For many of us, we celebrate our local food every week. But this week, we get a chance to delight in our local food from farm and sea to table in so many ways. All week long you can celebrate with our Homer restaurants by ordering one of the delicious local specialties they are offering up this week.
What if you ate only Alaska foods all year? Saskia Esslinger and her family took the Alaska Food Challenge and survived to tell about it. Join her as she discusses how this challenge came about, why they decided to do it, how they planned, how it went and how they eat now. You get two chances to see Saskia, don’t miss it.

Photo by Sara Conyers - Youngsters learn at Chef at the Market series at the Homer Farmers Market.

Photo by Sara Conyers –
Youngsters learn at Chef at the Market series at the Homer Farmers Market.

This Friday, bring your lunch to KPC-Kachemak Bay Campus from 12 – 1 p.m. to hear her talk. Later, at 6 p.m., bring a local dish for potluck and discussion with Saskia at the Wagner’s house. (Call for directions: 235-6953).
The celebration of local foods continues on Saturday at the Homer Farmers Market from 11 a.m. to 12:30 p.m. with a “Chef at the Market” presentation on eating local year-round. It’s true; you can enjoy local garden fare in the wintertime, too. Join Bette Seaman, registered dietitian and nutritionist, to sample and learn unique and traditional ways to store your market fare to enjoy throughout the winter.
On Saturday evening, from 4-10 p.m., head on over to Wasabi’s for Homer’s Local Foods Week main event, “The Taste of Homer.” The tasting event will highlight Homer’s culinary community, from our farms to our tables. The event features a silent and live auction to benefit the Homer Farmers Market and live music from Los Holy Santos Gang.
Homer Trolley transportation from the Farmers Market is included with your ticket, which are on sale now at Homer Chamber of Commerce, The Homer Bookstore, Land’s End, Homer Farmers Market, Wasabi’s or online at www.tasteofhomer.com. Ticket prices are $35 in advance, or $40 at the door. Check out their website or Facebook page for more information.
At last week’s “Chef at the Market,” Synergy Gardens’ Chef Lori Jenkins showed us how to make simple, delicious and healthy snacks for kids. She explained that, while it can be difficult to get kids to eat healthy, a few tasty dips can make any veggie taste incredible.
Her snack packs included purple carrot slices, turnip sticks, sweet peas in the pod, nuts, sweet potato and beet chips and gluten free sunflower chips, and more. She also featured a spicy cilantro peanut sauce, as well as a ginger peanut sauce for dipping the veggies into. The snacks were sampled and enjoyed by kids of all ages.
Try one of Lori’s yummy dips with your favorite local veggies in your kid’s lunch pack, after school — or just for the snack of it.

Simple Peanut Butter and Ginger Dip

1 cup natural, crunchy peanut butter
1-2 teaspoons fresh grated ginger root, remove
tough skin
2 tablespoons agave syrup
1 teaspoon organic cane sugar
1 cup water
1/4 teaspoon cayenne pepper

Stir all ingredients together. It is helpful to add water 1/2 cup at a time, stirring it in two parts. Yummy!

Spicy Peanut Sauce

3 tablespoons peanut butter, at room temperature
1/4 cup water
1 garlic clove, minced or pressed
1/2 to 1 fresh chile, minced, (seeds removed for
milder “hot”)
2 tablespoons chive blossom vinegar*
1 tablespoon agave or honey
1/4 cup diced tomatoes
2 teaspoons grated fresh ginger root, skin removed
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lemon juice

In a blender, puree all the ingredients until smooth and creamy. Serve chilled. This sauce will keep for 2-3 weeks tightly sealed and refrigerated.  If it separates, shake it well until blended. This makes about 1 cup. (1 oz = 44 calories

*Chive Blossom Vinegar: Harvest 2 cups fresh chive blossoms, place in a quart jar. Pour 3-4 cups apple cider vinegar over the blossoms and shake two times per day for three days. Strain out blossoms and dissolve 1/2 – 3/4 cup organic cane sugar by heating vinegar until sugar is melted.

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Posted by on Sep 17th, 2013 and filed under More News. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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